Dinner Menu

 

Apps

Smoked Duck Wings 18  – Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus

Grilled Avocado 9 – Heirloom tomato & smoked jalapeño coulis – salsa roja – cotija

Tuna Tartare 16 – Ahi – house guacamole – wasabi cream – wonton chips

Meat and Cheese Board 22 – Chef’s daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers

Lump Crab Cakes 17 – 3 jumbo lump crab cakes – dijon aioli – local greens

Burrata 16 v – Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto

Parmesan Roasted Cauliflower 9 – Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream

Chicken & Biscuits 15
 – Petite Mabel’s fried chicken, baked buttermilk biscuits, B’s honey butter & hot pepper jelly
served as 2

Blackeyed Pea Hummus 12 – Fresh puree of tahini and field picked black eyed peas, pickled red onion, chile oil, and jalapeño 
dust accompanied by lavash

Fire Grilled Shrimp 19  – Roasted garlic marinated shrimp, oaxaca queso, corn and pork belly relish and crispy tortilla strips

Soups

Chef’s Whim – MP

Salads

Add to any salad:
Fried or Marinated Grilled Chicken 7
Salmon 8 • Blackened Shrimp 10
5oz Churrasco Steak 10

Chopped Farm Salad 12 – Crisp iceberg, farm egg, smoked bacon, heirloom tomato, cucumber, red onion all chopped and tossed in house made fresh dill and roasted garlic ranch dressing add bleu cheese 2

Street Corn Salad 11 – Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing The Gafford

Caesar 9 – Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing add anchovies 2

Salmon Salad 16 – Fire grilled, line caught organic salmon, local mixed greens, goat cheese, torn prosciutto, with house made white balsamic vinaigrette

Churrasco Steak Salad 19 – Quick fire seared churrasco steak, local baby greens, fresh mango, jicama, heirloom tomato, avocado, almond, and toasted coconut finished in honey lime dressing

ENTREES

THE BURGER 15
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with house kettle chips
add bacon or guacamole 2

THE GAFFORD 45
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef’s butter served with house made mac and cheese
add bleu cheese 4 • add 1 crab cake 6 • add blackened shrimp 10

MABEL’S FRIED CHICKEN 19
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables

8OZ BEEF FILET MIGNON 40
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed yukons
and local vegetables
add Maytag bleu 4 • add 1 crab cake 6 • add blackened shrimp 10

SCOTTISH SALMON 26
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables

SOUTHERN STYLE MEATLOAF – While it lasts 24
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)

MAPLE BRINED DOUBLE BONE PORK CHOP 29
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables

TOMATO ROASTED SPAGHETTI SQUASH 16
Pulled spaghetti squash, heirloom roja, charred corn, cotija cheese,
fresh pico and cilantro pesto

AHI TUNA BURGER 20
Daily house ground sushi grade yellowfin tuna, quickly seared and served on a buttered brioche bun with hydro bibb lettuce, farm onion, and vine ripe tomato with wasabi aioli and served with house kettle chips

PAN ROASTED CHICKEN 20
Free range airline cut chicken breast with crushed herbs served pan roasted and finished with apricot-chipotle glaze over garlic confit mashed yukons and local vegetables

LOCAL SWORDFISH 29
Fresh herb marinated and fire grilled swordfish with horseradish & key lime honey mustard sauce, topped with lump crab, served over wild grains and local vegetables

OVERNIGHT SHORT RIB 30 
Fall off the bone tender, black angus short rib in red wine and roasted garlic demi-glacé atop sharp cheddar and chipotle whipped sweet potato and local vegetables

PISTACHIO CRUSTED AHI TUNA 29
Pan seared rare tuna served with sweet soy and local papaya salsa over wild grains and local vegetables

MACADAMIA SNAPPER 31
Pan roasted buttercrumb and macadamia crusted snapper in citrus-rose beurre blanc finished with fresh mint and basil over wild grains and local vegetables

LOCAL GROUPER 32
Market choice of local grouper, fire grilled with house seasoning and Florida gulf shrimp, finished with low country crème over wild grains and local vegetables

WILD BOAR RAGU  22
Braised Florida wild boar in heirloom tomato sauce finished with roasted garlic crème and baby herbs accompanied by fresh pappardelle pasta and shaved parmesan

SHRIMP AND GRITS 28 
Blackened jumbo gulf shrimp, smoked country ham, cotija cheese, avocado-tomatillo salsa, atop creamy jalapeño cheese grits

DESSERTS

7 layer
carrot cake 10

with cream cheese icing

Triple chocolate cake ala mode 15
with vanilla le fleur
ice cream

Banana pudding cheesecake 12
with nilla wafer crumb and fresh
whipped cream

Vanilla bean crème brulee 11
with berries and fresh whipped cream

Ricks
peanut butter pie 12

with oreo crumb and fresh whipped cream